Last updated 12:48, Sunday, 09 March 2008

CONTINUING our theme of cooking everything in one pan, we have produced this turkey recipe for you.

The washing up is a huge bone of contention in our house, all we can say is thank goodness for dishwashers.

So it's with great relief when we decide we fancy eating a dish that can be cooked using just the one pot.

If you are still watching what you eat (and we are), then you'll be pleased to know that we've made some slight alterations to make the dish a wee bit skinnier.

Turkey rashers - used here - are a lighter alternative to traditional bacon, but with the same smoky flavour. We've also used skimmed milk.

Of course, if you are throwing caution to the wind, then you can use full fat alternatives.

Olive oil

½ pack turkey rashers cut into strips

500g diced turkey meat

1 medium onion diced

2 cloves garlic crushed

200g quartered button mushrooms

1 whole finely shredded and washed leek

1 glass white wine (optional)

1 level tablespoon English mustard

1 tablespoon plain flour

1 chicken stock cube

300ml water

300ml skimmed milk

Salt and pepper

In a splash of oil sauté the turkey, turkey rashers, onion, garlic and mushrooms together in a saucepan. Do this over a decent heat in order for them to get a nice colour for around five to 10 minutes.

Add the flour and stir to distribute it throughout the meat.

Add the liquids, so that's the water, milk and wine if you're using. If not just add an extra splash of water.

Add the mustard and stock cube.

Bring to the boil then turn the heat down to a simmer. Cook for 10 minutes until you achieve a nice sauce consistency, stirring every now and then.

Add the leeks and cook for a further five minutes until they become soft.

Taste to check the seasoning and adjust if necessary.

This would be lovely with the addition of chopped fresh tarragon.

To make it a real one pot wonder, why not throw some veg in there too.

Asparagus, peas, mange tout, green beans, small broccoli florets or sweet corn (or a mix of vegetables) would all work well here and would cook if you put them in at the same time as the leeks.

If you're craving carbs, then add some new potatoes but put them in as you bring the casserole to a simmer.

Now, as we said, the dish is complete in itself.

However, if you do fancy something on the side our mustard dressed watercress is a regular feature on our menus at home.

It is fresh and zingy, really quick and has the easiest dressing that requires no oil. In case you hadn't already noticed we are mustard freaks, we find it has so many uses other than the ham sandwich.

We believe that watercress has lost a touch of its peppery edge these days, so the mustard dressing peps it up.

You'll be happy to know that watercress is classed as one of the 'super foods', so you'll be giving your body as well as your taste buds a treat.

1 pack watercress

2 tablespoons rice wine vinegar (milder and sweeter than white wine vinegar)

1 tablespoon English mustard

In a large bowl combine the mustard and vinegar. Add the watercress to the bowl and combine with the dressing using your hands. It's as easy as that!